Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce
Grilled Cajun-seasoned chicken breast layered in a sandwich with crisp lettuce, tomato, and a tangy remoulade sauce inspired by Mardi Gras flavors. This Caribbean-inspired Mardi Gras recipe, ready in about 30 minutes, pairs boneless skinless chicken breasts, Cajun seasoning, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 (6 oz each) boneless skinless chicken breasts
- 2 tbsp Cajun seasoning
- 2 tbsp olive oil
- 1/3 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp hot sauce
- 1 tbsp, chopped capers
- 1 tbsp pickle relish
- 1 tbsp lemon juice
- 1, minced garlic clove
- 1 tbsp ketchup
- 2 hamburger buns
- 4 leaves leaf lettuce
- 1 large, sliced tomato
- 1/4 medium, thinly sliced red onion
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Rub 2 boneless skinless chicken breasts evenly with 2 tbsp Cajun seasoning and 1 tbsp olive oil. Let rest 10 minutes.
- Step 2: Heat remaining 1 tbsp olive oil in a grill pan over medium-high heat. Grill chicken breasts for 5-6 minutes per side until cooked through and internal temperature reaches 165°F, with nice grill marks.
- Step 3: While chicken grills, whisk together 1/3 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp hot sauce, 1 tbsp chopped capers, 1 tbsp pickle relish, 1 tbsp lemon juice, 1 minced garlic clove, and 1 tbsp ketchup in a bowl to make remoulade sauce.
- Step 4: Toast 2 hamburger buns lightly on the grill or in a toaster.
- Step 5: Assemble sandwiches by spreading remoulade sauce on both bun halves. Layer 2 leaves leaf lettuce, sliced tomato, grilled chicken breast, and thinly sliced 1/4 red onion on bottom bun, then top with bun crown.
- Step 6: Serve immediately with extra remoulade sauce on the side if desired.
Frequently asked questions
How long does Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep cajun seasoning from drying out.
Can I substitute ingredients in Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Bead-Spiced Cajun Chicken Sandwich with Remoulade Sauce?
Caribbean mardi gras like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The remoulade sauce was a game-changer—perfect balance with the spicy chicken! Made it for my Mardi Gras potluck and everyone asked for the recipe.
- ★★★★☆
Loved the Cajun spice blend, but the chicken was slightly bland. Next time I'll double the 'bead-spice' mix.
- ★★★☆☆
The spice mix tasted off—too salty, not enough kick. The remoulade was great though, but the chicken wasn't tender enough.
